I fix this breakfast cake for my co-workers often. The blueberries and sausage are such a nice sweet-salty flavor combo. —Peggy Frazier, Indianapolis, Indiana
Blueberry-Sausage Breakfast Cake
Blueberries
Watch How to Make Blueberry-Sausage Breakfast Cake
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 1 pound bulk pork sausage, cooked and drained
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped pecans
- blueberry sauce:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 2 cups fresh or frozen blueberries
Directions
- In a bowl, cream butter and sugars. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in sausage and blueberries.
- Pour mixture into a greased 13x9-in. baking pan. Sprinkle with pecans. Bake at 350° until a toothpick inserted in cake comes out clean, 35-40 minutes.
- For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings. Refrigerate leftover cake and sauce.
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